Ingredients:

  • 1.5 lbs chicken tenderloins
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 sprig fresh rosemary, chopped
  • 1 tsp lemon zest
  • 1 tbsp fresh flat leaf parsley
  • 1/2 lemon, juiced

Instructions:

  1. Dry the protein. Pat the 1.5 lbs chicken tenderloins with paper towels until they feel tacky.
  2. Season thoroughly. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over both sides of the chicken.
  3. Heat the pan. Add 1 tbsp avocado oil to a large skillet over medium high heat until the oil shimmers and wisps of smoke appear.
  4. Sear the first side. Place chicken in the pan and cook for 3-4 minutes until a deep golden crust forms and it releases easily.
  5. Flip the meat. Turn the tenders over and cook for another 2 minutes.
  6. Lower the heat. Reduce to medium and add 3 tbsp unsalted butter, 4 minced garlic cloves, 1 tbsp thyme, and the chopped rosemary.
  7. Baste the chicken. Tilt the pan and spoon the foaming herb butter over the chicken repeatedly for 2-3 minutes until the butter smells nutty and the chicken is opaque.
  8. Add the aromatics. Stir in 1 tsp lemon zest and 1 tbsp parsley.
  9. Finish with acid. Squeeze the 1/2 lemon over the pan and remove from heat immediately.
  10. Rest the meat. Transfer to a plate and let sit for 5 minutes until the juices redistribute through the fibers.